Chicken Marsala

Prep Time
10 Minutes
Cook Time
29 Minutes
Per Serving
4 People
420 Per Serving

Primary Protein

Chicken Cutlets (RFG)


  • 3 tablespoons unsalted butter 
  • 8 ounces packaged sliced button mushrooms 
  • 1 tablespoon all-purpose flour 
  • 2 cloves garlic, minced 
  • 1/2 cup low-sodium chicken broth 
  • 1/2 cup Marsala wine, or dry sherry 
  • 1/2 cup heavy cream 
  • 2 teaspoons minced fresh thyme 
  • 1 (12-ounce) bag John Soules Foods Chicken Cutlets, refrigerated
  • 2 tablespoons chopped fresh parsley

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  1. Heat butter in large skillet over medium heat. Add in mushrooms and cook, stirring occasionally until softened, about 5 to 8 minutes. Stir in flour and garlic, and cook until fragrant, about 1 minute. 
  2. Whisk in broth, wine, cream and thyme, and cook until reduced by half, about 10 to 15 minutes.
  3. Add in chicken and cook until fully heated, about 5 minutes. Top with parsley and serve.

Tip: Pre-sliced mushrooms can usually be found in the produce aisle of your local grocer.

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